Golden Cheddar Chive Scones (Printable View)

Buttery scones bursting with sharp cheddar and fresh chives, ideal for a savory breakfast or snack.

# Needed Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Dairy

06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup sharp cheddar cheese, grated
08 - 2/3 cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - 1/3 cup fresh chives, finely chopped

→ Topping

11 - 2 tablespoons heavy cream (for brushing)
12 - 2 tablespoons cheddar cheese, grated (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
03 - Add cubed cold butter to the dry ingredients and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in grated cheddar and finely chopped fresh chives evenly into the mixture.
05 - Whisk buttermilk and egg together in a small bowl. Pour into dry ingredients and gently stir until just combined without overmixing.
06 - Turn dough onto a lightly floured surface and pat it into a 1-inch thick round.
07 - Cut the dough into 8 wedges. Place wedges spaced apart onto the prepared baking sheet.
08 - Brush scone tops with heavy cream and sprinkle with additional grated cheddar if desired.
09 - Bake for 16 to 18 minutes or until scones turn golden brown.
10 - Remove from oven and cool slightly before serving warm.

# Expert Hints:

01 -
  • They come together in under 20 minutes, no mixer required, just a bowl and your hands.
  • The sharp cheddar gets all melty and crisp on the edges, and the chives add this bright, oniony bite that keeps them from feeling heavy.
  • They're just as good with scrambled eggs as they are split open with butter and eaten standing at the counter.
02 -
  • Keep the butter and buttermilk cold; warm ingredients will melt the butter too early and you'll lose the flaky texture.
  • Don't overmix the dough once you add the wet ingredients, or the scones will turn out dense and tough instead of tender.
  • If your dough feels too sticky to handle, dust your hands and the counter lightly with flour, but resist adding too much or they'll dry out.
03 -
  • Grate your butter on a box grater if it's too soft to cube; it'll stay colder and mix in more evenly.
  • Use a bench scraper to cut the dough instead of twisting a biscuit cutter, which seals the edges and keeps them from rising as high.
  • Brush the tops with cream right before baking, not earlier, so it doesn't soak in and disappear.
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